Six Pepper Salsa Food

SIX PEPPER SALSA

Steps:

• Combine everything in a LARGE pot and bring to a boil.
• Reduce heat and simmer for 10 minutes.
• Ladle hot salsa into hot jars leaving 1/4 inch headspace.
• Wipe jar rim with clean cloth and top with heated two-piece caps.
• Process for 15 minutes in a boiling-water canner.

ROASTED THREE PEPPER SALSA

Steps:

• Mix all of the ingredients in a medium bowl.

SIX PEPPER PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside.
• Meanwhile, in a large skillet, heat the butter and olive oil over medium-high heat. Add the mini sweet peppers, garlic, onion, red and orange bell peppers, poblano and jalapeno and season with a pinch of salt and pepper. Cook, stirring, until the onions and peppers begin to darken, about 3 minutes. Transfer the vegetables to a plate and set aside.
• Return the skillet to the heat and allow it to come back up to temperature. Turn off the heat and pour in the tequila. Turn the heat back on and let it cook for 1 minute while scraping the bottom of the skillet to loosen any browned bits. Add the broth, bring to a simmer and simmer until reduced slightly, 3 to 5 minutes.
• Reduce the heat to medium low and pour in the cream. Add the adobo sauce, stirring constantly. Cook until the sauce starts to thicken, another 4 to 5 minutes.
• When the sauce is thick, add the vegetables to the skillet, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Taste and add salt, pepper and/or adobo sauce if needed.
• Add the drained pasta to the sauce and toss to combine. Transfer to bowls and garnish with fresh cilantro and a few reserved mini pepper rings.

CAUTION: EXTREMELY HOT! SALSA

Steps:

• Put peppers, onion, garlic, cilantro and cumin in a food processor, and process until finely minced, but not a paste.
• Or, if you're mincing the peppers by hand-be SURE to wear rubber gloves, as the oil from the peppers is very irritating to skin and eyes.
• Add seasonings, vinegar, olive oil and water and mix well.
• Store in a glass container with a tight fitting lid (I use the larger size of baby food jars).
• Stores well in the refrigerator for a couple of days.
• Serve on chips, eggs, grilled chicken, in burritos, on tacos, mixed into rice or beans, anything you can think of!

JEN'S FRESH AND SPICY SALSA

Steps:

• In a blender or food processor, pulse the tomatoes, green onions, jalapeno peppers, and cilantro to desired consistency. Transfer to a bowl, and mix in the lime juice, hot pepper sauce, black pepper, garlic powder, and salt.

PEPPER SALSA

Steps:

• Heat four tablespoons of the oil in a large skillet. Add the onion and saute until transluscent. Stir in the garlic, red pepper, yellow pepper and chili pepper and saute until the peppers are tender.
• Stir in the tomato and sun-dried tomatoes and cook until the sauce has thickened, about 10 minutes.
• Add the vinegar, scallions, coriander and remaining tablespoon of the oil. Season to taste with salt and pepper and serve.